A Work Free Smoke Place

ASPARAGUS

Good news for your vegetarian friends—and really, for all you carnivores, too.

We’ve just added a new starter to our menu: asparagus.

We take about dozen tall, green stalks, pan-fry them in butter—smoked paprika butter—and finish them off with slivered ribbons of preserved lemon and a light sprinkling of sea gathered at the Oregon coast.

That’s it. Simple, easy, quick and tasty. Well, preserving the lemons takes time, as does getting all that butter paprika-y.